#SundaySupper: Sangria

When I lived in Montana, “preserving” meant canning, freezing, or pickling fruits and vegetables during the summer for use when sunshine was a fleeting memory, footwear consisted of boots or snowshoes, and fresh was the behavior of the local boys towards females of any age, whether comely or coyote ugly.  Here in the desert, we persevere rather than preserve in the traditional sense.  But although summer lasts at least six months, and often more, we do try to capture the best elements of “summer” for those few months when shorts are traded for long pants and polo shirts are covered by sweaters rather than a layer of sweat.  So when I learned this week’s Sunday Supper Crew was about sharing ideas for “preserving summer,” I decided to reveal my recommendation for enjoying summer throughout the year.

Sangria epitomizes the exceptional aspects of summer.  It emphasizes fruits, has enough alcohol to give one a pleasant glow, and is served cold to refresh one regardless of the temperature.  Plus it is bipolar:  it can go red or white to suit the season.  And, like an ingénue with a first class plastic surgeon, a little aging is advantageous, thus making it a versatile beverage that can be made ahead and enjoyed later after the guests have departed.  In California, we have the requisite fruits available throughout the year.  For those in more extreme climates, if fresh apples, oranges, lemons, limes, and peaches are not available from domestic or international sources, you can use the fruits you “preserved” during the summer or the “fresh frozen” or juice versions found in your local market.  Since red wine, white wine, and port or brandy are ubiquitous, you can easily replicate this summer refreshment at anytime and anywhere.

Learn how to …

• Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey
• Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
• Make Pesto Cubes from The Not So Cheesy Kitchen
• Make and Freeze Rosemary Butter from Momma’s Meals
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
• Oven Dry Cherries from The Redhead Baker

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
• Green Tea and Chocolate Saketini from Ninja Baking
• Sangria from Confessions of a Culinary Diva

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi’s Kozy Kitchen
• Spicy Apple – Carrot Chutney from What Smells So Good?
• Spring Conserve from Hezzi-D’s Books and Cooks

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love
• Corn Cob Jelly from Daily Dish Recipes
• Fig Preserves with Sherry from Olives and Figs Chronicles
• Hot Pepper Jelly from A Kitchen Hoor’s Adventures
• No Pectin Apricot Jam from Curious Cuisiniere
• Peach Preserves from Delaware Girl Eats
• Pineapple Mango Moscato Jam from Seduction in the Kitchen
• Red Pepper Jam from The Wimpy Vegetarian
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake
• Garlic-Dill Pickles from Hot Momma’s Kitchen Chaos
• Pickled Beets and Onions from Kudos Kitchen by Renée
• Pickled Cherries from Jane’s Adventures in Dinner
• Pickled Green Tomatoes from Culinary Adventures with Camilla
• Pickled Purple Cabbage from Simply Healthy Family
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
• Refrigerator Pickles from Webicurean
• Sweet Pickled Cauliflower from Because I Like Chocolate

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze ’em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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5.0 from 6 reviews

Sangria

 

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Author: Christy Majors

Recipe type: Cocktail

Ingredients

• 10 sliced strawberries
• 20 halved white grapes
• 2 diced white peaches
• 3 sliced lemon kiss plums
• 2 tablespoons sugar
• ½ cup apple brandy
• ¼ cup vodka (Grey Goose L'Orange)
• 1 bottle dry white Spanish wine
• mint for garnish

Instructions

1. Place fruit in large pitcher. Add two tablespoons sugar and stir. Pour apple brandy, vodka and bottle of white wine over the fruit and refrigerate for a minimum of 4 hours and maximum 4 days.
2. To serve:
3. Place ice in a glass, add some of the macerated fruit from Sangria, pour Sangria over ice/fruit in glass.

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